Easy Vegan Pumpkin Pop Tarts

As the leaves change and the cozy scents of cinnamon and spice fill the air, nothing says autumn quite like these Vegan Pumpkin Pop Tarts. Perfectly flaky pastry surrounds a luscious pumpkin pie-inspired filling, all topped with a dreamy maple glaze. These nostalgic treats blend comfort and indulgence with plant-based ingredients, offering an exciting twist on a classic breakfast pastry. Whether you’re a long-time vegan, experimenting with dairy-free recipes, or simply looking to enjoy fall flavors in a fun new way, this recipe is an absolute must-try. Not only are they visually adorable, especially when shaped like pumpkins, but they’re also surprisingly simple to make.

You can serve them fresh out of the oven, pack them for lunch, or display them at a fall brunch table. Moreover, they’re a hit with kids and adults alike, combining the satisfaction of a flaky crust with the smooth richness of pumpkin filling. While store-bought pop tarts are easy to grab, nothing compares to the satisfaction of crafting your own homemade pastries from scratch. And the best part? These are completely dairy-free, with an option to make them gluten-free as well. So, whether you’re baking for yourself or sharing with friends, these Vegan Pumpkin Pop Tarts are sure to become a new seasonal favorite.

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Why You’ll Fall in Love with These Vegan Pumpkin Pop Tarts

There are so many reasons why this recipe will quickly earn a permanent spot in your fall baking rotation. Firstly, these pop tarts are made entirely from scratch, using clean, plant-based ingredients. This means no processed additives or preservatives—just wholesome, recognizable items from your kitchen. Secondly, the pumpkin pie filling is rich, spiced just right, and sweetened naturally with maple syrup, making it both flavorful and comforting.

Furthermore, the maple glaze on top adds the perfect finishing touch, transforming each tart into a festive fall dessert. They’re customizable too—you can adjust the level of spice, experiment with different fillings, or even use other fun cookie cutter shapes if pumpkins aren’t your style. Lastly, they’re freezer-friendly and travel well, making them a fantastic make-ahead option for gatherings, gifts, or simply enjoying a sweet moment throughout your week.

Perfect Time to Make Vegan Pumpkin Pop Tarts

Although you can technically enjoy these tarts year-round, they’re especially fitting during the autumn months. When pumpkin season hits and cozy flavors are in demand, this recipe becomes the ideal weekend baking project. Make them for:

• Weekend brunch with friends or family
• Halloween parties or spooky movie nights
• Thanksgiving dessert tables as a fun twist on pumpkin pie
• An edible gift for neighbors or coworkers
• A sweet surprise in lunchboxes or after-school snacks

In addition to being seasonal, these treats also offer a nostalgic connection to childhood favorites, now recreated in a more wholesome, plant-based form.

Ingredients You’ll Need for Vegan Pumpkin Pop Tarts

The ingredients are straightforward, accessible, and pantry-friendly, making this a recipe you can turn to often without a special shopping trip.

For the Vegan Pastry:

• 240g all-purpose/plain flour (gluten-free works too)
• 2 tablespoons caster sugar
• 1 teaspoon pumpkin spice
• 220g dairy-free block butter (cold, cubed)
• Ice water (1–2 tablespoons as needed)

For the Pumpkin Pie Filling:

• 100g pumpkin puree
• 1½ teaspoons pumpkin spice
• 50g maple syrup
• 2 teaspoons cornstarch/cornflour
• A splash of dairy-free milk

For the Maple Pumpkin Glaze:

• 100g icing sugar
• 1 teaspoon maple syrup
• ½ teaspoon pumpkin puree
• ¼ teaspoon pumpkin spice
• Dairy-free milk, to thin glaze as needed

These ingredients come together to create a flaky crust, a creamy and flavorful filling, and a glossy, spiced glaze that ties everything together.

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Step-by-Step Instructions to Make Vegan Pumpkin Pop Tarts

Let’s start with preparing the pastry. In a medium mixing bowl, sift together the flour, caster sugar, and pumpkin spice. Next, add the cold, cubed dairy-free butter. Use your fingertips or a pastry blender to mix until the dough resembles coarse crumbs, similar to sand. Begin adding the ice water a little at a time, just until the dough starts to come together. Be careful not to overmix—you want a smooth, slightly sticky dough that holds together but isn’t wet.

Wrap the dough in greaseproof paper and chill it in the fridge for 30 minutes. This resting time allows the dough to firm up, which makes it easier to roll out without sticking. Meanwhile, preheat your oven to 180°C (fan) and line two baking trays with greaseproof paper.

How to Prepare the Pumpkin Pie Filling for Pop Tarts

While the dough chills, make the pumpkin filling. In a medium bowl, whisk together the pumpkin puree, maple syrup, pumpkin spice, and cornstarch. The cornstarch helps thicken the filling as it bakes, preventing it from leaking out during baking. Mix until smooth and well combined. This step takes only a few minutes but adds a ton of flavor to your pop tarts.

Set the filling aside while you roll and cut the dough. When your dough is chilled, lay it between two sheets of floured greaseproof paper and roll it out into a thin, even rectangle. Using a pumpkin-shaped cookie cutter (or your shape of choice), cut out as many shapes as possible. Collect and re-roll the scraps to maximize your dough.

Making and Rolling the Vegan Pastry Dough Perfectly

Working with pastry requires some patience, but with these tips, it becomes a breeze. Always roll on a floured surface and keep your dough cool. If it becomes too warm and soft, place it back in the fridge for a few minutes before continuing. The key to even pop tarts is consistent thickness, so roll the dough thin but sturdy enough to hold the filling.

You’ll be using half of the cutouts as the base and the other half as the tops. Once all your shapes are ready, you can begin assembling.

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Tips for Assembling, Sealing, and Baking Your Vegan Pumpkin Pop Tarts

Place about one teaspoon of the pumpkin filling in the center of each base shape, leaving about 1/3 inch around the edges. Brush the edges lightly with dairy-free milk. Then, place a matching dough piece on top, pressing gently to create a seal. Use a fork to crimp the edges for a decorative look and to prevent leaks. You can also prick the top of each tart with a fork to let steam escape as they bake.

Brush the tops with a little more dairy-free milk, which helps them achieve a golden finish in the oven. Bake for 15–20 minutes, or until the pastries are lightly golden and crisp. Let them cool on a wire rack before adding the glaze.

How to Make the Maple Pumpkin Glaze for the Finishing Touch

Now for the fun part—the glaze! In a small bowl, combine icing sugar, maple syrup, pumpkin puree, and pumpkin spice. Stir until smooth and thick like toothpaste. If it’s too thick, add a splash of dairy-free milk. If it’s too runny, mix in a bit more icing sugar. Drizzle the glaze over the cooled pop tarts and use the back of a spoon to spread it slightly.

While the glaze is still wet, feel free to sprinkle a little pumpkin spice or raw sugar over the top for extra texture and visual appeal. Let the glaze set fully before serving or packing.

Serving Ideas and Presentation Tips for Vegan Pumpkin Pop Tarts

These charming pastries are delightful enough to serve as-is, but a little presentation can go a long way. Stack them on a tiered dessert tray for brunch, pair them with mugs of Pumpkin Coffee Syrup or Pumpkin Sauce Lasagna for a complete seasonal spread, or wrap them individually in wax paper and tie with twine for a rustic gift.

They also make great additions to fall-themed dessert tables alongside other cozy treats like Pumpkin Brownies or Pumpkin Bread Truffles.

Kitchen Tools and Equipment You’ll Need

To make this Vegan Pumpkin Pop Tarts, be sure to have these on hand:

• Mixing bowls
• Measuring cups and spoons
• Rolling pin
• Pumpkin cookie cutter or round cutter
• Fork (for sealing edges)
• Baking trays
• Greaseproof paper
• Spoon or piping bag for filling

While these tools are all basic kitchen items, they’ll make the process smoother and more enjoyable from start to finish.

Common Mistakes to Avoid When Making Vegan Pumpkin Pop Tarts

To get the best results, try to avoid these common pitfalls:

• Using warm butter: Your pastry won’t be flaky if the butter is too soft
• Overfilling the tarts: It might cause them to burst open in the oven
• Skipping the crimping step: A fork-sealed edge helps keep the filling inside
• Applying glaze before cooling: This can cause the glaze to melt and slide off
• Storing while warm: Condensation can make your pop tarts soggy

With a bit of care, your pop tarts will come out perfect every time.

Flavor Variations and Ingredient Substitutions

Want to change things up? Try these ideas:

• Use apple butter instead of pumpkin for a harvest twist
• Add chopped nuts or chocolate chips to the filling for texture
• Try a cinnamon glaze by replacing pumpkin with a pinch of cinnamon
• Make them savory by omitting sugar and using a spiced vegetable purée

This base recipe is adaptable, so don’t be afraid to get creative with flavors and ingredients.

How to Store Vegan Pumpkin Pop Tarts and Keep Them Fresh

Store leftover pop tarts in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, refrigerate them for up to a week or freeze them for up to a month. To reheat, place them in a toaster oven or warm gently in the microwave. They’re just as delicious the next day, especially with coffee or tea.

More Cozy Fall Vegan Recipes to Pair with These Vegan Pumpkin Pop Tarts

These Vegan Pumpkin Pop Tarts pair beautifully with other autumn recipes. Try serving them alongside:

• Apple Cider Cheesecake
• Cranberry Custard Pie
• Pumpkin Ricotta Pasta Bake
• Halloween Chocolate Chip Cookies
• Sweet Potato Breakfast Bowl

Mix and match to create a seasonal menu that celebrates the best flavors of fall.

FAQs About Vegan Pumpkin Pop Tarts

Can I make these pop tarts gluten-free?
Yes! Just use your favorite 1:1 gluten-free flour blend.

Can I freeze them?
Definitely. Freeze unglazed tarts for best texture, then glaze after reheating.

Can I use canned pie filling instead of homemade?
You can, but homemade offers a fresher, less processed taste.

Do I need to chill the dough?
Yes. It prevents sticking and helps the crust bake evenly.

How long do they stay fresh?
They’re best within 3 days at room temperature or a week in the fridge.

Final Thoughts – Celebrate Autumn with Every Bite

These Vegan Pumpkin Pop Tarts are more than just a dessert—they’re a celebration of all things fall. With their golden crust, warmly spiced filling, and glossy maple glaze, each tart brings comfort, nostalgia, and seasonal joy to every bite. Whether you’re baking for a holiday, a cozy weekend, or just a sweet weekday treat, this recipe proves that plant-based baking can be just as indulgent and delicious as its traditional counterpart. Make a batch, share the joy, and don’t forget to subscribe for more wholesome seasonal recipes. If you enjoyed this post, be sure to share it with friends and tag us in your autumn baking adventures.

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